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mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
Just made a pan of banana bread, which got me wondering once again why the vanilla is always added last in most baking recipes? what would happen if you did it another way?
 

Yakuta

Head Chef
Joined
Sep 2, 2004
Messages
1,207
Location
Chicago
Mudbug what do you mean. I always add my vanilla or any other extracts along with my wet ingredients. I think the flavor meshes better that way.

When I make cookies and have to cream ingredients I normally add the extract during the creaming process.

I have never noticed any drop in flavor quite to the contrary I think the flavor spreads more evenly through the dry ingredients using this technique.
 

mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
yakuta, the recipe I did called for stirring in the vanilla after the wet and dry guys have been put together. seems to me that I recall this instruction in other baking adventures - stir it in last, with the nuts, or choc chips, or whatever other additives you are using.

I agree that throwing it in with the other wet ingredients makes just as much sense, if not more. Just an idle question I had. thanks.
 

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